Soaring Dragon Seventy-Two Faces (Part 2)
Seeing that others had already taken a bite, Li Huang felt that his status as the first to taste it was about to be jeopardized. Looking at the delicate Dragon Head, which was the size of a palm, he finally picked it up.
However, with the "crack" of the Dragon Head breaking off, "blood" gushed out from the dragon's neck, falling into the plate and emitting a rich, meaty aroma.
The aroma was like a typhoon passing through; the moment it hit the plate, it spread, enveloping not only the judges' table but the entire venue in this olfactory bombardment.
Saliva was constantly flowing from his mouth. Ignoring the somewhat creepy scene, Li Huang brought the Dragon Head to his lips, and then...
"Aww!"
"What's wrong?" Upon hearing his old colleague let out a shrill scream, Run Wu was standing next to him, immediately asked. But Li Huang covered his mouth, his face turning red. Then, an Icy Cold aura spread from his body, and even the water glass in front of him condensed into a layer of white mist.
But that wasn't anger; it was the result of fully activating his internal energy, which possessed Icy Cold attribute.
Seeing Li Huang's expression, the others didn't dare to move. Only after the Icy Cold aura dissipated from Li Huang he clearly swallowed did they see him staring wide-eyed and saying:
"This Dragon Head, this Dragon Head is Soup Dumpling! The seasoned and fried gluten is wrapped in Pork Net Fat and then baked, making it much more chewy and juicy than ordinary meat fillings. The stir-fried Crab Oil mixed with the slight bitterness of shrimp brains perfectly balances the greasiness of the Pork Net Fat, making the soup dumpling smooth and refreshing. Even without anything else, this Dragon Brain Soup Dumpling is already in a class of its own among all the soup dumplings I've ever eaten!"
The dragon kings, finally realizing that Li Huang had burned his mouth with a scalding hot soup dumpling, breathed a sigh of relief, but at the same time couldn't help but find it a little funny. Burning one's mouth with a soup dumpling—a mistake only a novice would make—actually happened to a dragon king. That was truly amusing.
After confirming that everything was alright, the group turned their attention to other parts of the dragon. The dragon was now like a Treasure Chest, stimulating their desire to explore.
"Let me try this soup." As Li Huang's brother-in-law, Run Wu, who was closest to him, saw that he was alright, so he followed suit and removed the dragon Dragon Head. However, he didn't rush to eat the Dragon Brain Soup Dumpling, but instead focused his attention on the Dragon Blood Thick Soup.
He picked up a piece of Auspicious Cloud Bread, broke off a small piece without the molten center, dipped the soft, fluffy cut edge in the Dragon Blood Thick Soup, and put it in his mouth.
Although it's a thick soup, it doesn't have an overly strong flavor. It has a slightly fishy taste, but also a delicate sweet and sour flavor.
"The Tomato Cheese Thick Soup has a touch of black pepper, is it using a technique similar to Bloody Mary to recreate the taste of blood? It also has crushed shrimp shells added to enhance the flavor, and the sea salt used has a subtle smoky aroma. This is truly a classic combination, not just for accompaniment to meals, but it seems like it could also be used as a soup base for pasta... wait a minute!"
At this point, Run Wu's expression changed slightly, but Shun Bai, who had been enjoying the delicious food without saying a word, took the lead and dragged out several golden noodles covered with blood-red broth from the dragon's back.
"As expected!" Shun Bai glanced triumphantly at Run Wu, then brought the noodles to his mouth. With a slurp, the noodles, covered in red broth, burrowed into his mouth like eels.
"Duck Egg are kneaded into the High-Gluten Flour, and then it is pounded with profound Internal Force to change the gluten structure. Compared with ordinary Bamboo Pole Noodles, the texture is more chewy and crisp. If you eat it alone, you may even find it a bit hard."
"But during the frying process, not only is the flavor of the broth pushed into the noodles by the pressure of the steam, but the pause of more than half an hour also allows the noodles and broth to fully blend together. This kind of delay, which would only make the texture of ordinary noodles deteriorate, makes the flavor of these Dragon Tendon Noodles reach the perfect balance of firmness and elasticity. Combined with the slightly fishy stimulating taste of the tomato broth, it doesn't feel like eating noodles, but rather like tearing apart tendons!"
"More than just noodles?" Having finished his Dragon Brain Soup Dumpling, Li Huang retrieved the Dragon Scale Crisp that had fallen from the soup from the plate, put it in his mouth, and let out a satisfied hum. He composed himself, looking at the slightly softened dragon scales, and said:
"Although this Dragon Scale Crisp is flaky, the loose structure created by frying allows it to soften quickly after absorbing the rich broth, giving it a chewy texture, somewhat like 'Cat Ear'."
"It's not just soup that goes well with it," Qin Hong suddenly said, holding Dragon Skin Crisp. She had wrapped dragon scales, tendons, Dragon Meat together in the pastry. Judging from the sauce in her mouth, the combination was definitely not bad. But why was the sauce white?
"So that's where it is!" After glancing at Qin Hong's dragon's condition, Shun Bai tore open the Dragon Abdomen and saw a layer of thick white sauce.
He dipped a little bit with the tip of his chopsticks and brought it to his lips, his eyes slightly unfocused.
"After whipping the Whole Egg, I mixed them with butter and whipped them several times. Then I added Fish Oil. The flavor is slightly better than that of pork, beef, chicken, fish, and eggs. Plus, the smooth texture, like ice cream, and the subtle hint of spiciness make it a really good sauce. And does this part refer to 'dragon fat'?"
Dragon Whisker Crisp, Dragon Scale Crisp, Dragon Skin Crisp, Dragon Claw Steamed Dumpling, Dragon Brain Soup Dumpling, Dragon Tendon Noodles, Dragon Blood Soup, Dragon Fat Sauce, even the clouds under the dragon's feet are flaky lava bread. What's even more wonderful is that these nine dishes can be paired together and harmonize with each other. If you have a big enough mouth, you can even stuff the whole dragon into your mouth in one bite without any sense of incongruity.
The nine dishes were a unified whole, yet each dish offered countless distinct flavors. The dragon, over half a meter long, was so delicious that each judge ate the entire thing, even using the tip of their chopsticks to pick up every last crumb of bread before putting it in their mouths.
At this point, further commentary seemed unnecessary. Only after licking the last drop of broth into his mouth did Li Huang realize his lapse in composure. He straightened himself and looked at Feng Xue calmly, saying:
"Sun Wukong, does this pastry have a name?"
Upon hearing this, Feng Xue's lips curled up slightly, and she immediately stepped forward and said:
"Seventy-two Faces of Soaring Dragon."
Li Huang's mind First Turn, and he immediately smiled and said:
"The methods for making all kinds of pastries are nothing more than frying, baking, pan-frying, grilling, steaming, boiling, stewing, and simmering. But your Seventy-two Faces of Soaring Dragon uses a flaky crust as the outer layer, refining the pastry into layers. It is made by frying crispy pastries, pan-frying dumplings, grilling pancakes, grilling tendons, stewing sauces, steaming buns, boiling noodles, and simmering soups, all in one go, yet with distinct layers. Theoretically, each food only uses one method, but it is itself subjected to eight cooking methods. Each dish is connected and integrated, a perfect whole. Add to that the Auspicious Cloud Bread, and there are a total of seventy-two variations. It truly deserves the Seventy-two Faces of Soaring Dragon!"